These recipes prove how many directions you can take a simple piece of chicken. Take full advantage of its tender meat with hot soups, cold salads, and easy oven-baked recipes.
Don't limit your souvlaki to Greek festivals or late night diners.
A grilled chicken preparation that's truly simple, but excellent and juicy.
Fruity ají amarillo paired with mellow coconut milk transforms this braise into a one-pot wonder.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
The flavor of the Sicilian sun, all in one pan.
Unleash the power of fresh spices.
Ready. Set. Stock.
Buffalo wings that are spicy hot on the outside and supremely tender and juicy within.
A quick, easy, and elegant dinner.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Beyond your standard skewer.
Japanese chicken meatballs seasoned with fresh ginger, garlic, and sesame oil.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
A classic soy sauce–flavored ramen with a clear broth.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
A rich and savory spread that, at its best, can rival any pâté.
Leftover cutlets? They're even better the next time around.
Hot and juicy grilled chicken that takes just five minutes to cook.
These crisp and tangy wings are perfectly succulent.
The ultimate guide to perfect sous vide chicken breast.
No more dry, chewy chicken.
The perfect technique for a crisp and juicy bird.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Shatteringly crisp poultry skin is just a sprinkle away.
Winner winner, four- or eight-piece chicken dinner.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
It isn't doomed to be dry and flavorless.
Know your chicken: the real difference between organic, free-range, and naturally raised
Prize or punishment? The story behind Nashville hot chicken + how it's made
Feel like fried chicken tonight?
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
Why Chicago's Harold's is the best bad fried chicken on Earth
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
When you want to spatchcock a big turkey, you need the right tool.
Grind your own meat for juicier sausages and more flavorful burgers.